Pecan Pie

Soooo… we had 3 pies for 3 people this Thanksgiving. My mom ordered blueberry from Whole Foods, which was very good, but I couldn’t help myself and also made two more. For my family, Thanksgiving wouldn’t be complete without apple pie, see last week’s recipe. However, I also really like pecan pie, and I’ve never made a full one before. Long story short… 3 pies. Pecan pie is pretty versatile, so I thought it would be a nice Christmas or New Years option, too. It’s decadent and has a nice crunch. And don’t be afraid of the sweet potato, you can’t taste it. My dad is an avid sweet potato hater and he couldn’t tell at all.

Crust:

  • 1 1/4 c ap flour
  • 1 heaping tsp salt
  • 1 1/2 tbsp shortening
  • *1/4 c coconut oil/ vegan butter
  • 4 tbsp ice water
  • soy/almond milk to brush crust
    *freeze for 15 mins before use (and your cutting utensil if you’re feeling pro)

whisk dry ingredients. cut in shortening until coarse. add coconut oil and cut until no piece bigger than a dime remain, (chunks are good, though). add ice water 2 tbsp until mixture is just moist enough to bring together. fold about 6-10 times (or until just combined) and form a disk. immediately place in fridge for at least 2 hours (maybe make filling during this time). roll out until about 13 in in diameter. roll onto floured rolling pin and flop into standard pie dish. place in fridge while rolling out second disk. fill base with toasted pecans, followed by filling, brushing crust edges with soy milk to finish. place in fridge for 10 minutes for a final set. bake for 45-50 minutes.

Filling:

  • 1 c baked sweet potato flesh (the inside, not the skin)
  • 3 tbsp cornstarch
  • ¼ cup vegan butter
  • ¼ cup plain unsweetened soy/almond milk
  • 1 c sugar
  • 1/2 c dark corn syrup
  • 2 tsp vanilla
  • ¼ tsp salt
  • 2 c pecans

Preheat oven to 350. Place almonds on a baking sheet and toast for 6-8 minutes. Combine sweet potato and cornstarch in a small bowl. Heat vegan butter, soy milk, vanilla, and salt in a saucepan on medium heat. Transfer sweet potato and vegan butter mixture in a blender and blend until smooth.

Tips/Things I Would Change:

  • If you don’t like pecans all throughout the pie, I would reduce the amount to 1-1 1/2 c.
  • Make sure you let this pie fully cool before serving, it needs time to set.
  • I adapted this recipe from Sweet Potato Soul Cookbook. It has amazing recipes, so feel free to check the original recipe out, as well as a bunch more amazing finds ( really like the Jambalaya and Sweet Potato granola).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: